Steirische Forelle (Trout a la Styria)

Ingredients :

• a few small river trout, filleted and skinned
• a few slices of larding bacon
• butter
• a few tomatoes
• Bechamel sauce
• salt
• pepper

Method :

1. Bone and skin the fish, lay the fillets on a buttered pan, cover with the slices of larding bacon, and cook in a moderate oven for 10 to 15 minutes till the fish is tender.
2. Put on a dish, remove the larding bacon, and serve with a Bechamel sauce and tomatoes previously cooked in a little butter and well seasoned with salt and pepper.

Ingredients :

• a few small river trout, filleted and skinned
• a few slices of larding bacon
• butter
• a few tomatoes
• Bechamel sauce
• salt
• pepper

Method :

1. Bone and skin the fish, lay the fillets on a buttered pan, cover with the slices of larding bacon, and cook in a moderate oven for 10 to 15 minutes till the fish is tender.
2. Put on a dish, remove the larding bacon, and serve with a Bechamel sauce and tomatoes previously cooked in a little butter and well seasoned with salt and pepper.